Vanilla panna cotta with raspberry-lime reduction

Vanilla panna cotta with raspberry-lime reduction

Panna cotta is probably one of the easiest recipes that look the most high-end at the same time. Consider it a hack when you’re hosting dinner or just entertaining. The only thing that needs to be considered is the time - the dessert needs to sit in the fridge for at least 4 hours. Make sure to plan ahead or prepare it ahead of time or a day before to stay in the fridge overnight.

Ingredients:

• 500ml heavy cream

• ca 70g of sugar

• 3 gelatine plates

• bourbon vanilla

• ca 150g frozen raspberries (or berries of choice)

• half a lime (juice + zest)

Instructions:

• place gelatine in cold water to soften

• place heavy cream, bourbon vanilla (I’ve used 8g bourbon vanilla sugar) and regular sugar (to taste, I’ve used ca 5 teaspoons) into a small saucepan. Stir and bring to boil.

• once it starts boiling, take it off the heat and add in drained gelatine. Stir until gelatine dissolves.

• place the mixture into serving glasses of choice. Leave to set and cool down.

• In the meantime, bring frozen raspberries and sugar (I’ve used 4-5 teaspoons) to boil, let it reduce. Add the lime juice and zest from half a lime. Stir.

• pour raspberries over panna cotta, refridgerate for at least 4 hours, ideally overnight.

• Et voilà! Enjoy the dessert!

Let me know if you’ve tried the recipe. I’d love to see your results!